Category Archives: Party Ready

Ham & Cheese Sliders

Posted by admin in Main Dishes, Party Ready and tagged with
  • 1 12-count package Hawaiian sweet rolls
  • 3/4 lb cooked deli ham, thinly sliced
  • 3/4 lb Swiss cheese, thinly sliced
  • 1/2 cup unsalted butter, melted
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon poppy seeds
  • 2 teaspoons dried minced onion
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. Without separating the rolls, use a large serrated knife to slice the slab of rolls in half. Place the bottom section of rolls on the prepared baking sheet. Evenly layer the ham over the rolls, followed by a layer of cheese. Add the top section of rolls.

In a medium microwave-safe bowl, add the butter, mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine. Slowly pour the butter mixture over the rolls and use a spatula to spread the mixture evenly over the tops. Cover with aluminum foil and bake covered for about 20 minutes or until cheese has melted.

Uncover and cook for an additional 3-5 minutes, watching to make sure they don’t burn. Slice into individual sandwiches and serve immediately.

Dill Pickle Dip

Posted by admin in Appetizers, Party Ready, Sauces & Dressings, Snacks, Vegetarian
  • 1 cup sour cream
  • 4 oz cream cheese, softened
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 Tablespoons fresh parsley, finely chopped
  • 2 Tablespoons fresh dill, finely chopped
  • 4 dill pickles, finely chopped

In a medium bowl, combine the sour cream and cream cheese, stirring until smooth. Add the onion powder, salt, parsley, dill, and chopped pickles. Stir to combine. Refrigerate until serving. Serve with chips or fresh vegetables.

Olive Oil Bread Dip

Posted by admin in Appetizers, International, Party Ready, Sauces & Dressings, Side Dishes, Snacks, Vegetarian and tagged with
  • 1 Tablespoon oregano
  • 1 Tablespoon basil
  • 1 Tablespoon parsley
  • 2 teaspoons onion powder
  • 2 teaspoons pepper
  • 2 teaspoons red pepper flakes
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar, optional

Mix all ingredients together in a small bowl except olive oil and balsamic vinegar. When ready to use, mix 1 tablespoon of mixture with olive oil. If desired, add balsamic vinegar. Serve with slices of crusty bread.

The remaining dry mixture can be stored in your pantry for up to 6 months.

BLT Sandwiches

Posted by admin in Main Dishes, Party Ready
  • bread
  • mayonnaise
  • bacon
  • lettuce
  • tomato, sliced
  • avocado (optional)

Toast the bread. Spread a thin layer of mayonnaise on the inside of each piece of toast. To one slice, add slices of bacon, lettuce, and tomato (plus avocado, if desired) and top with remaining slice of toast.

Antipasto Skewers

Posted by admin in Appetizers, International, Party Ready, Snacks

  • Salami, large round slices*
  • Mozzarella pearls
  • Fresh basil leaves
  • Cherry tomatoes

Fold a slice of salami in half, then in half again (should look like a quarter circle). Place on a cocktail pick (bamboo or your choice), followed by a ball of mozzarella and a tomato wrapped in a large basil leaf. Serve with a mixture of olive oil and balsamic vinegar or a balsamic reduction for dipping.

*Genoa or hard salami works well, as well as soppressata.

Caprese

Posted by admin in Appetizers, International, Party Ready, Salads, Vegetarian

  • grape or cherry tomatoes, sliced in half*
  • fresh basil, leaves only
  • fresh mozzarella pearls, slices, or burrata
  • salt
  • olive oil
  • balsamic vinegar

Layer the bottom of a plate or shallow bowl with tomatoes and basil leaves. Drizzle with olive oil and balsamic vinegar. Place mozzarella on top and sprinkle everything with salt.

*You can also slice a full-size tomato and arrange between slices of mozzarella. The oil and balsamic drizzle can go after the mozzarella is placed, but will leave a brown stain on the cheese that can be unattractive depending on your arrangement.

Grinch Punch

Posted by admin in Drinks, Holiday Dishes, Party Ready, Vegetarian
  • Hawaiian Punch Polar Blast
  • Sparkling White Grape Juice
  • Orange Juice, pulp free
  • Vanilla frosting
  • Nonpareils or sprinkles, lime green
  • clear plastic or glass cups/goblets (9oz+)*
  • clear, round glass ornaments*

Pour the nonpareils/sprinkles into a small bowl or plate. Turning the cup upside down, dip the rim into the frosting, then into the nonpareils/sprinkles so they coat the cup rim. Pour into the cup approximately 4oz Hawaiian Punch and 2oz sparkling grape juice. Remove the top of an ornament and pour 2-3oz orange juice into the bulb. Replace the top of the ornament and set the ornament on the top of the cup. Repeat for the other cups and ornaments. When ready to drink, uncap the ornament and pour the orange juice into the cup.

*Make sure the opening of the cup is narrow enough to hold up a standard ornament. I used the Great Value 100 count clear 9oz cups. Use glass ornaments only, as plastic ornaments are not likely to be food safe. Wash/rinse before and after use.

Italian Sliders

Posted by admin in Main Dishes, Party Ready
Italian Sliders
  • 1 12-count package of King’s Hawaiian Savory Butter Rolls (original works well too)
  • 1/4 cup mayonnaise
  • 6 slices provolone cheese
  • 1/4 cup butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning

SALAD

  • 2 cups shredded iceberg lettuce
  • 1/4 cup red onions, diced
  • 1/4 cup dill pickle slices, chopped
  • 1/4 cup banana pepper slices, chopped
  • 1/2 cup mayonnaise
  • 2 Tablespoons submarine dressing

MEAT

  • 6oz ham
  • 6oz salami
  • 6oz pepperoni

Preheat the oven to 400F. In a large bowl, mix all the salad ingredients together. Set in the refrigerator until later.

Slice the Hawaiian rolls in half length-wise (do this while they are still connected for easier transfers). On the bottom half (cut-side up), spread the 1/4 cup of mayonnaise. Place the bottom half of the rolls on a baking sheet and bake at 400F for 7-10 minutes, or until golden brown.

Lay all the slices of meat individually in a pile on a cutting board. Roughly chop the meat until it is all in small pieces (about a square inch). Heat a skillet to medium heat and add the meat. Cook until heated through, about 5 minutes.

On the bottom half of the rolls, place the slices of provolone until covered completely. Top with the meat mixture and top half of the rolls. In a small bowl, mix the melted butter, garlic powder, and Italian seasoning. Gently brush the butter mixture generously over the tops of the rolls. Bake until cheese is melted and tops are golden, about 5 minutes.

Remove sandwiches from the oven and carefully remove the tops of the rolls. Add salad mixture on top of the meat and replace the tops of the rolls. Cut rolls apart into individual sandwiches and serve.

Tex-Mex Chicken Quesadillas

Posted by admin in Appetizers, Main Dishes, Party Ready
  • 2 boneless, skinless chicken breasts
  • salt
  • pepper
  • tortillas (1 per quesadilla)
  • butter
  • 4oz cream cheese, cubed*
  • 10.5oz can cream of chicken soup
  • 2/3 cup picante sauce (medium)
  • 1/4 cup shredded cheddar + about 3 Tablespoons per quesadilla

In a large saucepan or pot, boil the chicken breasts until cooked through.**

While the chicken is cooking, butter one side of as many tortillas as you need quesadillas. Set aside. Remove the chicken from the water and shred or dice into small pieces. Season with salt and pepper.

Dump the water from the saucepan/pot that boiled the chicken, rinse, and add the cream cheese, cream of chicken soup, picante sauce, and 1/4 cup of shredded cheddar cheese. Stir over medium heat until cream cheese is melted. Add the chicken and heat until warm. Remove from heat.

In a frying pan over medium-low heat, place a tortilla butter-side down. Spoon the chicken mixture onto one half of the tortilla (2-3 heaping spoonfuls for the average tortilla). Top with a layer of shredded cheddar cheese and fold tortilla in half. When bottom of quesadilla has turned golden brown, flip and cook the other side. Repeat for each quesadilla. Serve and enjoy!

*Can substitute sour cream
**You can roast or pan-fry the chicken if that’s your preference.

Bacon-wrapped Jalapenos

Posted by admin in Appetizers, Party Ready
  • 20 large jalapeños (3-4 inches)
  • 2 8oz packages cream cheese, softened
  • 1 lb. bacon, sliced into thirds

Preheat oven to 375F. Cut the jalapeños in half, length-wise. Remove the seeds and pith. Spoon the softened cream cheese into each jalapeño half. Wrap jalapeños with bacon. If needed, secure by sticking a toothpick through the middle. Place on a rimmed baking sheet. Bake for 20-25 minutes and serve.

French Bread Pizza

Posted by admin in Main Dishes, Party Ready
  • french bread
  • Classico brand pasta sauce*
  • mozzarella cheese
  • pepperonis

Preheat the oven to 400F. Cut the french bread in half length-wise and place on a baking sheet. Spread a medium-thin coat of sauce on the now-exposed interior of the bread. Cover each piece with mozzarella cheese, followed by pepperonis. Bake for 10-12 minutes, or until cheese is melted. Slice into manageable pieces and enjoy!

*We prefer the Italian Sausage or Fire Roasted Tomato & Garlic varieties, but any pizza sauce of your choice will do.

Deviled Eggs

Posted by admin in Appetizers, Holiday Dishes, Party Ready, Side Dishes, Vegetarian
  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • paprika or dill, for garnish

Bring a large saucepan of water to a boil. Gently lower the eggs into the boiling water with a spoon and boil the eggs for 10 minutes. Remove the eggs from the water and immediately set into a large bowl of ice water. Swirl eggs around until cooled and ice is almost fully melted. Peel off shells and discard.

Cut each egg in half. Carefully remove the yolk from the center and place into a ziploc bag. Place the egg whites onto a serving tray or plate. Add the mayonnaise, mustard, salt, and pepper into the bag. Mix thoroughly, smashing the egg yolks until smooth. Cut the corner off the bag and use to pipe the mixture into the egg whites. Sprinkle with paprika or dill and refrigerate until ready to serve.

Copycat J-Dawgs Sauce

Posted by admin in Main Dishes, Party Ready and tagged with ,

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  • 1/2 c ketchup
  • 1/2 c brown sugar
  • 1/4 c honey
  • 1/2 T apple cider vinegar
  • 1 t onion powder
  • 1 t Worcestershire sauce

In a saucepan over medium heat, whisk together all ingredients. Cook for about 5 minutes, until the sauce has thickened and the sugar has been completely dissolved.

To prepare a J-Dawgs hotdog:

  1. Cut “X” marks down the length of one side of beef hotdogs. Grill until cooked through.
  2. Serve hotdogs on large buns (potato buns, if you can find them).
  3. Top with J-Dawgs sauce, sauerkraut, banana peppers, and/or chopped onions.

Smoked Queso Dip

Posted by admin in Appetizers, Party Ready, Sauces & Dressings
  • 32 oz block Velveeta sharp cheddar cheese
  • 8 oz pepper jack cheese, cubed
  • 1 lb chorizo or spicy sausage
  • 1 c pickled jalapenos
  • 20 oz Rotel tomatoes
  • 1/2 c onion
  • 1 T garlic, minced

Preheat the smoker (use pecan chips) or your grill to 250F. While the smoker is heating, chop the Velveeta, pepper jack cheese, jalapenos, and white onion and set into a 9×13 aluminum pan.

Brown the chorizo/sausage in a skillet over medium high heat. Strain out any excess grease. Add to the 9×13 aluminum pan along with the Rotel tomatoes and garlic.

Place in the smoker for 1 1/2 to 2 hours, stirring occasionally. Cook until the cheese is fully melted. Stir well to combine once all the cheese is melted and serve.

Fruit Pizza

Posted by admin in Desserts, Party Ready, Vegetarian

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  • 32 oz sugar cookie dough (2 logs of Pillsbury Sugar Cookie Dough)
  • 1 brick cream cheese
  • 8 oz Cool Whip
  • 1 c powdered sugar
  • 1 t vanilla
  • strawberries, sliced
  • blueberries
  • blackberries
  • raspberries
  • mandarin orange slices (canned)
  • red or green grapes, halved
  • kiwi, sliced

Evenly spread sugar cookie dough over a large, round pizza pan (16″ diameter, no holes), leaving about an inch between the edge of the dough and the pan. Bake according to recipe/package instructions, until golden brown and cooked through. Remove from oven and allow to cool completely.

In a large bowl, combine cream cheese, Cool Whip, powdered sugar, and vanilla. Mix until thoroughly combined and smooth. Spread evenly over cooled cookie base. Any leftover can be used as a delicious fruit dip.

Arrange any combination of fruit on the cream cheese mixture. Apples and bananas are not recommended, as they tend to brown over time. Enjoy!

Mexican 7-Layer Dip

Posted by admin in Appetizers, Party Ready, Vegetarian

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  • refried beans
  • guacamole
  • red salsa/picante sauce
  • sour cream
  • shredded cheddar cheese
  • tomatoes, diced
  • black olives, sliced
  • jalapenos, sliced (optional)
  • green onions, sliced (optional)

In a bowl or 9×13 pan, spread each ingredient (in the order listed above) in layers. Serve with tortilla chips.

Charcuterie Board

Posted by admin in Appetizers, Party Ready

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Choose items from each section, making sure to include a variety of textures and colors. Arrange on a wooden board and enjoy!

Here are some of my favorite things to include on charcuterie boards:

CHEESES

  • Fresh/Soft: Goat Cheese (Chevre), Brie, Fromager d’Affinois with Herbs
  • Semi-Soft: Gouda, Sottocenere, Butterkase
  • Hard: Mimolette, Parmesano Reggiano, Pecorino, Romano
  • Aged: Cheddars
  • Funky/Blue: Cambozola Black, Truffle Tremor, Gorgonzola

SWEET

  • Grapes
  • Craisins/Dried Cherries
  • Apples
  • Figs
  • Dried Apricots
  • Pears
  • Berries
  • Pomegranate
  • Dates (pitted)

SAVORY

  • Nuts (walnuts, pecans, raw almonds, cashews)
  • Salami (Hard, Genoa, Calabrese)
  • Pickles (Gherkin)
  • Olives (green, black)
  • Artichokes
  • Prosciutto
  • Pickled Red Onions

SPREADS

  • Honeyed Walnut Spread
  • Membrillo Paste
  • Olive Tapenade
  • Honey (plain, spicy, honeycomb)
  • Jams

BREADS

  • Cranberry Walnut Bread
  • Baguettes
  • Crackers

Root Beer / Cream Soda

Posted by admin in Drinks, Party Ready, Vegetarian
  • 3 gallons water
  • 4 oz Root Beer Concentrate
  • 1 lb sugar
  • 1 lb dry ice

In a 5-gallon drink cooler, mix water, root beer concentrate, and sugar. Taste and add more if needed (it should taste like a good root beer, but flat).

Outside or in a very large room (for ventilation), add the dry ice (use tongs – do NOT touch the dry ice with your fingers). Mixture will begin to “boil.” Place cooler lid on top, but DO NOT SECURE. The lid will help the root beer carbonate more thoroughly, but, if pressurized by being sealed, the cooler will explode. Dry ice may solidify around nozzle and require that the root beer be served with a ladle from the top.

Pour and enjoy!

For cream soda, substitute root beer concentrate with equal parts vanilla extract and imitation rum extract. Feel free to get creative with other soda flavors!

Restaurant-style Salsa

Posted by admin in Appetizers, International, Party Ready, Sauces & Dressings, Vegetarian

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  • 1 28oz can diced tomatoes, undrained
  • 3 10oz cans Rotel tomatoes, undrained
  • 1/2 red onion, roughly chopped
  • 1/4 c cilantro, roughly chopped
  • 2 jalapeno peppers, roughly chopped (remove seeds for medium heat)
  • 2 cloves garlic, smashed
  • 1 t cumin powder
  • 1 t salt
  • 1 t black pepper
  • 1/2 t granulated sugar
  • 1 extra jalapeno with the seeds (optional – for hot salsa)

In food processor or blender, pulse tomatoes and juice. Take half out and pour into large bowl. Add the rest of the ingredients and pulse until the salsa reaches the desired texture. Pour into the large bowl and mix all together.

Best if left in the fridge for a day before eating (especially if you want more heat).

Stuffed Mushrooms

Posted by admin in Appetizers, Party Ready and tagged with

Stuffed Mushrooms

½ lb bacon
15-20 large mushrooms
1 pkg cream cheese

Preheat oven to 400F. Cook bacon and crumble or cut into small pieces. Wash mushrooms and remove stems. Set mushrooms aside. Mince stems. Mix bacon, mushroom stems, and cream cheese. Place mushrooms caps on a baking pan covered with aluminum foil. Fill mushrooms with mixture. Bake for 20-30 minutes.

Crescent-Wrapped Baked Brie

Posted by admin in Appetizers, International, Party Ready, Vegetarian

Crescent-Wrapped Baked Brie

1 can (8oz) refrigerated crescent dinner rolls
1 round (8oz) Brie cheese
1 egg, beaten

Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With a knife or small cookie cutter, cut 1 shape from each corner of remaining square; set cutouts aside.

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

Bake 20-24 minutes or until golden brown. Cool 15 minutes. Serve warm with apple slices, grapes, and berries.

Original recipe: Pillsbury Crescent-Wrapped Brie

Mummy Bites

Posted by admin in Appetizers, Holiday Dishes, Party Ready

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½ lb hamburger
2 shakes garlic salt
1 3oz pkg cream cheese
1 can refrigerator rolls (10)
3 olives, finely chopped

Soften cream cheese, setting a little aside for decoration. Mix with hamburger and garlic salt. Shape into 30 small balls. Roll out dough on a floured surface and cut each roll into thirds. Wrap a strip of roll around each ball. Place on greased cookie sheets. Bake 12-15 minutes at 350°. Spoon remaining cream cheese into a ziploc bag; cut off very tip of one corner. Squeeze cream cheese through tip to make 2 small dots on each ball for eyes. Place small bits of olive in cream cheese for pupils.

Cranberry Meatballs and Sausage

Posted by admin in Appetizers, Party Ready

1 egg, lightly beaten
1 small onion, finely chopped
¾ c dry bread crumbs
1 T dried parsley flakes
1 T Worcestershire sauce
¼ t salt
1 lb bulk pork sausage
1 16oz jellied cranberry sauce
3 T cider vinegar
2 T brown sugar
1 T prepared mustard
1 1-lb pkg miniature smoked sausage links

In a large bowl, combine the first six ingredients. Crumble the bulk sausage over the mixture and mix well. Shape into 1 inch balls. In large skillet, cook meatballs over medium heat until browned; drain. In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until meatballs are no longer pink and sauce slightly thickens.

Makes 14-16 servings.

Baked Pizza Dip

Posted by admin in Appetizers, Party Ready

1 8oz tub cream cheese
1 t Italian seasoning
2 c shredded mozzarella cheese
1 c pizza sauce

Mix cream cheese and Italian seasoning, spread onto the bottom of a 9” pie pan. Top with 1 cup cheese, then pizza sauce and cheese again. Bake at 350° for 15-20 minutes until cheese is melted. Serve with crackers.

Makes 20 2-tablespoon servings.

Stromboli Sandwiches

Posted by admin in Appetizers, Main Dishes, Party Ready

Stromboli (14)

  • 1 loaf  Frozen Bread Dough
  • 1/8 lb  Salami
  • 1/8 lb  Pepperoni
  • 1/4 lb  Ham
  • 1/2 c  Mozzarella
  • Italian Dressing
  • Italian Seasoning or Mrs. Dash (original)

Preheat oven to 350F. Thaw frozen dough and let it rise as directed on package. Roll out until about 1/4 inch thick throughout. Spread a light coat of Italian dressing over dough and sprinkle lightly with seasoning. Arrange meats and cheese evenly across dough, except about an inch on each side. Roll the sides inward until you can pinch them closed. Place log seam down into a greased 9×13 pan. Bake at 350F for 15-20 minutes or until golden brown. Slice into 1 1/2 inch pieces and serve.

Spinach Dip

Posted by admin in Appetizers, Party Ready, Snacks, Vegetarian

Spinach Dip

  • 16 oz container sour cream
  • 1 cup mayonnaise
  • 1 pkg Vegetable Dip mix
  • 1 10-12oz pkg frozen spinach, thawed and squeezed dry


Mix all ingredients together. Green onions and chopped water chestnuts can be added for texture and flavor. Serve with Hawaiian sweet bread.

Oreo Truffles

Posted by admin in Desserts, Party Ready

Oreo Truffles

  • 1 pkg Double Stuf Oreos (regular, chocolate, mint – you pick)
  • 1 pkg cream cheese
  • 1 large bag chocolate chips or chocolate almond bark

Crush Oreos in a food processor. In a large mixing bowl, knead cream cheese into Oreo mix. Once cream cheese and Oreos are thoroughly mixed, roll into small balls. Place on a lipped cookie tray or 9×13 pan lined with freezer wax paper. Freeze for about an hour. Melt chocolate bars in a medium-sized bowl. Remove Oreo balls from freezer and dip in melted chocolate. Using tongs, shake off any excess chocolate and place back on freezer paper. Freeze for at least an hour or until ready to serve.

NOTE: For decorative purposes, you can set aside some of the Oreo crumbs (about 8 cookies worth) or buy dark or white chocolate to drizzle over the finished truffles. If you use the Oreo crumbs, however, you’ll have to sprinkle them over the truffles while the chocolate is still melted. Once it dries or is frozen, nothing will stick to it. For the mint Oreo Truffles, I melted some Andes mints and mixed them into the truffle mix and then crushed some to sprinkle on top.

PRO TIPS: Unless you want to keep them in the freezer until they’re ready to serve, learn to ‘temper’ your chocolate (so that it sets again after melting). There’s a few tricks to it, but there’s notes and YouTube videos all over to show you how. Also, tongs tend to leave an indentation in the chocolate that doesn’t correct itself, even after a chocolate drizzle. Instead, use plastic forks with the middle tines broken off to pick your truffle ball out of the melted chocolate. And you can throw it away when you’re done, so less dishes too!

Makes about 40 1-inch truffles. Enjoy!

Chicken Holiday Wreath

Posted by admin in Holiday Dishes, Main Dishes, Party Ready

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  • 1 chicken breast, uncooked and chopped small
  • salt
  • pepper
  • 1/2 red bell pepper, diced small
  • 1/2 c broccoli, chopped
  • 8oz can water chestnuts, drained and chopped
  • 1/2 onion, diced small
  • 1 c shredded colby jack cheese
  • 10.5oz can cream of chicken soup
  • 2 cans refrigerated crescent rolls

Preheat oven to 350F. In a pan over medium heat, cook the chicken, seasoned with the salt and pepper. Transfer the chicken to a large bowl. Add all ingredients except crescent rolls and mix thoroughly.

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Separate crescent roll dough into 16 triangles and arrange in a circle on the pan with the wide ends overlapping in the center and the points toward the outside. There should be a 3-5 inch diameter opening in the center of the dough. Push down the dough where it overlaps to even out the thickness of the dough.

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Scoop the chicken mixture evenly onto widest section of triangles.

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Wrap points of dough over the filling and tuck beneath the wide ends of dough. (Filling will not be completely covered.) Bake at 350F for 30 minutes, covering with foil for half the bake time so the breading is golden, but not burnt.